Thin slices of potatoes, leeks, peas, and tomatoes cooked slowly in the oven until tender, with spices and stock, then served piping hot.

Cooking the potatoes and peas very slowly in stock and spices ensures that the whole dish is deliciously tender and well flavoured.

Serves 4.

Low – calories cooking spray
700g potatoes, peeled and thinly sliced, I used Maris piper
2 leeks, trimmed and thinly sliced
4 fresh tomatoes, thinly sliced
200g frozen peas
2tsp fresh oregano leaves, chopped
½ tsp lazy garlic
1 tsp celery salt
300ml chicken or vegetable stock
Black pepper

Method

Preheat the oven to 180c, gas 4, 350f. Spray a shallow oven proof dish with the low – calorie cooking spray.

Layer the potatoes, leeks, tomatoes, and peas in the dish, scattering the oregano leaves between each layer. Finish the top layer with potatoes.

Add the garlic and celery salt to the stock and carefully pour over the potato mixture. Season well with black pepper.

Cover with foil and bake in the oven for 1 hour 30 minutes.

Remove the foil and cook for a further 10 minutes uncovered before serving.

Serve on its own with roasted veg or alongside a nut roast or with your favourite grilled white fish or lamb steaks.